Ingredient: Gouda cheese, smoked

Savored for centuries, crepes are popular not only throughout France but worldwide. Crepe making has evolved from being cooked on large cast- iron hot plates heated over a wood fire in a fireplace to pans or griddles that are gas or electrically heated.

Around the 12th century, buckwheat  was introduced to Brittany, France from the east. Buckwheat could thrive on the  desolate, rocky Breton moors and was high in fiber, protein and essential amino acids. At that point, all crepes were being made from buckwheat flour. White flour crepes appeared only at the turn of the 20th century when white flour became affordable.

Almost every country in the world has its own name and adaptation of crepes including Italian crespelle, Hungarian palacsintas,  Jewish blintzes, Scandinavian plattars,  Russian blini  and Greek kreps.

Although crepes are simple in concept, by creating fillings that are complex in flavors, takes this entree to a whole new level.

 On July 25/2016, I posted a blog featuring both sweet and savory crepes you might enjoy to read. For something different today, I made ‘crepe stacks’ which have a savory filling of my own ‘design’. Hope you find time to make some.

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Savory Portobello & Pork Crepe Stacks

Smoked Gouda cheese gives such a nice flavor to these crepes.

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Course

Brunch, Lunch, Main Dish

Cuisine

American, French

Servings

MetricUS Imperial

Ingredients

Crepes

• 3 eggs
• 1 1/2 cups flour
• 1 1/2 cups milk
• 2 tbsp oil
• 1 1/2 tsp parsley flakes

Gouda Sauce

• 100 grams ( 1/2 cup) margarine
• 1/4 cup flour
• 1 1/2 cups milk
• 1 1/2 cups chicken broth
• 1 1/2 tsp parsley flakes
• 1 1/2 tsp dry mustard
• 3/4 tsp Paprika
• 1/4 tsp pepper
• 3/4 tsp salt
• 110 grams Gouda cheese, smoked

Filling

• 350 grams ground pork
• 1/8 cup water
• 1 tsp salt
• 1 tsp rubbed sage
• 1/2 tsp pepper
• 1/8 tsp crushed red pepper
• dash of ginger
• 1/8 tsp nutmeg (optional)
• 500 grams portobello mushrooms, sliced
• 2 tbsp margarine

Course Brunch, Lunch, Main Dish Cuisine American, French Servings MetricUS Imperial Ingredients Crepes 3 eggs 1 1/2 cups flour 1 1/2 cups milk 2 tbsp oil 1 1/2 tsp parsley flakes Gouda Sauce 100 grams ( 1/2 cup) margarine 1/4 cup flour 1 1/2 cups milk 1 1/2 cups chicken broth 1 1/2 tsp parsley flakes 1 1/2 tsp dry mustard 3/4 tsp Paprika 1/4 tsp pepper 3/4 tsp salt 110 grams Gouda cheese, smoked Filling 350 grams ground pork 1/8 cup water 1 tsp salt 1 tsp rubbed sage 1/2 tsp pepper 1/8 tsp crushed red pepper dash of ginger 1/8 tsp nutmeg (optional) 500 grams portobello mushrooms, sliced 2 tbsp margarine

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Crepes

1. In a large container with a cover, beat eggs well on medium speed. Gradually add dry ingredients alternately with milk & oil. Beat until smooth. Refrigerate at least 1 hour before cooking.

Gouda Sauce

1. In a saucepan, melt margarine; add flour while stirring for a couple of minutes. Gradually whisk in milk, chicken broth & spices. Add cheese; cook, stirring until cheese is melted. Set aside to cool slightly then place in food processor. Process until smooth & fluffy.

Filling

1. In a bowl, combine water & seasonings. Add ground pork & mix well. In a skillet, saute mushroom slices in margarine; remove from skillet & set aside. Scramble fry pork until no longer pink. Spoon onto paper towels to drain. Add to Gouda sauce.

To Assemble:

1. Place one crepe on each dinner plate. Top with slices of sauteed mushrooms & some pork/Gouda sauce. Repeat 3 more times on each plate. Garnish if you prefer. It may be necessary to reheat for a couple of minutes in the microwave before serving.